Savor and share: Soup

There is something comforting about soup, especially during this season of short days and chilly nights. So spoon us up some soup recipes for the Recipe Box of Dec. 6.

Post recipes using the comment link below. You might just win a cookbook for your efforts.

Please include your name, address, phone number and number of servings. (And please spell out measurements: teaspoon, tablespoon, cups, etc. It’s our style.) Remember potato recipes for Nov. 29. On Dec. 13, we will bring you our holiday cookie guide. And it’s not too early to think about egg recipes for Dec. 20.

Melt butter in saucepan; saute onion for 10 minutes, or until tender. Add mushrooms. Cook for 1 minute. Stir in flour. Gradually stir in broth, milk and cream. Cook until slightly thickened and hot. Season with salt, pepper and celery seed. Top each serving with a sprinkling of paprika.

In a large saucepan over medium heat cook the minced garlic in the butter about 2 minutes. Add broth and tortellini. Heat to a boil,reduce heat and simmer 10 minutes. Add spinach and tomatoes. Simmer for 10 minutes. Sprinkle each serving with Parmesan cheese.
Serves 8 Submitted by Pam Wobrock

I like to have a little fun with people, and call this Swamp Scum Soup! Kind of looks like swamp scum. This spinach soup is very nutritious. Its bright green color is a result of adding half the fresh spinach just before blending. Enjoy this delicious soup with crusty whole grain bread. Keep it vegetarian by substituting vegetable broth for the chicken broth.